Food and Drink Laboratory Accreditation: A Practical Approach (Practical Approaches to Food Control & Food Quality Series): 3 (Practical Approaches to Food Control and Food Quality Series)

by Sandra Wilson (Author), G. Weir (Author)

• New

  Illustrated
  1995

  $203.13

  Increasing legislation and the growing quality expectations of customers of food and drink laboratories have led to expanding requirements for such laboratories to be accredited to a recognized quality standard. This book provides thorough coverage of how to obtain an accredited standard for a food and drink laboratory which performs chemical and microbiological tests. The book provides answers to the following questions and many more: What is accreditation? How do you get it? How do you keep it? How do you develop it? The authors have a huge amount of practical and relevant experience and have provided a book which should find a place in all food and drink companies with laboratories, in research establishments, universities, libraries and on the shelves of microbiologists, food chemists and laboratory workers.